Artichoke Dip Recipes
You don't have to go out to a restaurant to have a delicious artichoke dip with your favorite bread or cracker. This page contains artichoke dip recipes.
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I highly recommend Marie's Chunky Blue Cheese dressing (my favorite for almost forty years now) and Cara Mia Artichoke Hearts, both of which you should be able to be find in the produce section of your market. This dip tastes awesome with celery, radishes, and toasted baguette slices!
Oh, and save that drained artichoke marinade to use for flavoring salads.
- 1/2 cup Blue Cheese Dressing, or more to taste
- 1 (14.5 oz) jar artichoke hearts, well drained and chopped
- 1 cup sour cream
- 2 green onions, chopped
Mix all ingredients and place in a serving bowl.
Cover and chill for at least one hour to allow the flavors to blend before serving.
By Deeli from Richland, WA
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1/2 tsp. garlic powder
Combine all ingredients; mix well. Spoon into lightly greased 3 cup casserole. Bake at 350 degrees F for 20 minutes. Serve with crackers.
By Robin from Washington, IA
I made this during the holidays and it was a big hit! It is extremely rich. Serve with bread or crackers, or scoop it into a bread bowl for a festive touch.
- 1 cup pinenuts
- 1 bulb garlic, cloves peeled and trimmed
- 1 Tbsp. olive oil
- 1 package (8 oz) cream cheese
- 1 cup parmesan (grated or shredded)
- 1 small jar of artichoke hearts (I used unmarinated
- Salt and pepper
Preheat oven to 350 degrees F. Place pinenuts and garlic cloves in the center of a square of tinfoil, drizzle olive oil on top, add salt and pepper and twist closed. Put in an ovenproof dish and roast for 1 hour. Allow cream cheese to soften in a mixing bowl during this time. The pinenuts should be golden brown and the garlic cloves should be soft and fragrant.
Remove garlic cloves and mince them (I use a garlic press) and add to mixing bowl along with pinenuts, parmesan and any remaining olive oil. Mix thoroughly. Coarsely chop artichoke hearts and add to mixture. Place mixture in small casserole and bake at 400 degrees F for about 20 minutes or until the top is browned and bubbling.
This can be made a day or two ahead of time and kept in the refrigerator until party time. If cold when heating, reduce temperature to 350 degrees F, cover and bake for 30 minutes, then uncover and allow top to brown.
Jess in Portland, ORRead More Comments
Chop artichoke hearts. Add chilies; mix. Combine with mayonnaise and cheese; mix well. Make ahead so flavor can develop. Serve with white corn chips.Read More...
Chop artichoke hearts to a pulp. Add other ingredients; stir well; check seasonings; chill. Serve with corn chips or raw veggies for dipping.Read More...
A favorite dip for vegetables or chips made both hot and cold is spinach artichoke dip. Here are many seasoning variations to try.
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